The last few days during pregnancy have been particularly strong, and the first two days were always nauseating, so I didn’t cook much. Today, I finally feel better and can cook normally. In the past few days, the seasons in Ohio have been extremely cold, and I always want to eat hot food, so For dinner, I made a very delicious and simple stewed rice with chicken and mushrooms. The fragrant pot is very healing, and you don't need to wash a lot of bowls after one pot. I choose short-grain jinmi, so that each grain of the stewed rice is distinct, and it is full of soup, and it tastes extraordinarily fragrant. I don't have a specific amount of soy sauce, but the light soy sauce is about 3-4 times that of the dark soy sauce. You can adjust it according to your own taste. <Ingredients for 2 people> - 2 boneless chicken thighs cut into small pieces - Ginger - 1 onion diced - mushroom - Oil - 1 scoop of brown sugar - 1 scoop of dark soy sauce - soy sauce - cooking wine - 3 red peppers - a fragrant leaf - 3/4 cup rice - 2 carrots diced - 2 potatoes cut into hob cubes <How to> 1. Soak the shiitake mushrooms in water, do not pour the shiitake mushroom water, and then prepare other ingredients. 2. Click the "Saute" function of the instant pot, add a small amount of oil, add brown sugar, and when the sugar begins to melt, add the chicken thigh, stir-fry until fragrant, add shredded ginger and onion, add soy sauce, dark soy sauce and a spoonful of cooking wine, then add chili. 3. Add diced carrots and potato cubes to the pot, add shiitake mushrooms and shiitake mushroom water 4. Add rice and bay leaves, and add some salt. 5. Pour in an appropriate amount of water, do not cover the ingredients, and add the basic water to about 1/2-2/3 of the ingredients. 6. Press the "Rice" function and let it deflate naturally when it is cooked.